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Gluten-free Chocolate Chip Cookie Brownies (dairy-free)

December 4, 2018

Gluten-free Chocolate Chip Cookie Brownies made with dairy-free ingredients for an easy and healthier “brookie” recipe.

Gluten-free Chocolate Chip Cookie Brownies made with dairy-free ingredients for an easy and healthier "brookie" recipe

I first had a “brookie” when I was in college. For those of you scratching your head questioning what that even means, not to worry – it is a funny name for a brownie and cookie layered bar. Think fudgey brownie bottom layer topped with a chocolate chip cookie. It is a double whammy of straight up dessert heaven.

These healthier “brookies” are absolutely life changing.

To be honest I am surprised it took me this long to share a homemade brownie cookie recipe but these Gluten-free Chocolate Chip Cookie Brownies were well worth the wait. I knew I wanted to make them as delicious and easy to make as possible. Thinking about making a brownie cookie bar also just makes me think of a recipe with double the clean up, but these are so simple and I promise your kitchen won’t look like a bomb went off when you pop these in the oven.

There is a brownie base topped with chocolate chip cookie dough.

The bottom brownie layer is made with pasture-raised eggs (or you can sub flax egg!), coconut oil, unsweetened applesauce, almond flour and cacao powder. Plus a melted bowl of dark chocolate chips that make the brownies extra rich and flavorful. Then the top cookie dough layer uses almond flour, coconut flour, egg, coconut oil and some delicious dark chocolate chips that oh so perfectly melt right on top.

For the coconut oil in this recipe, I use Garden of Life’s Organic Extra Virgin Coconut Oil. This is one of my biggest pantry staples. I use it for so many recipes and also keep extra jars in my bathroom and bedroom for non-baking related things. I love that you can melt the coconut oil in the microwave so easily to get it to liquid form (what we do here) then just wait a couple minutes for it to cool before baking with.

If you decided to sub flax egg for the pasture-raised eggs in this recipe, you can also use Garden of Life’s flaxseeds in there to make a flax egg. Either way these Gluten-free Chocolate Chip Cookie Brownies will be delicious! 

If you are in the mood to bake a few different things today, here are a few of my other go-to recipes with Garden of Life products: Homemade Paleo Seed BreadPaleo Golden Cinnamon Rolls6-ingredient Vegan Chocolate Scones and Fluffy Vegan Pancakes.

Gluten-free Chocolate Chip Cookie Brownies made with dairy-free ingredients for an easy and healthier "brookie" recipeGluten-free Chocolate Chip Cookie Brownies made with dairy-free ingredients for an easy and healthier "brookie" recipe

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Gluten-free Chocolate Chip Cookie Brownies

Gluten-free Chocolate Chip Cookie Brownies made with dairy-free ingredients for an easy and healthier “brookie” recipe.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 9 bars 1x
Scale

Ingredients

Brownie Layer:

  • 1 cup tahini or any creamy nut butter (needs to be creamy and oily!!)
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 pasture-raised eggs*
  • 1 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1/2 cup Hu Kitchen Dark Chocolate Gems (code RACHL for free shipping)

Chocolate Chip Cookie Layer:

Instructions

  1. Preheat oven to 350 degrees and grease an 8×8 baking dish with coconut oil and set aside
  2. Cream together the tahini, maple syrup, coconut sugar, eggs and vanilla
  3. Mix in the cacao powder and baking powder until well combined (it will be thick!)
  4. Fold in dark chocolate gems then add batter to baking dish
  5. Begin making cookie layer but wiping out the large bowl from brownie batter and mix together the egg, maple syrup and coconut oil
  6. Mix in the almond flour, coconut flour and baking powder then fold in dark chocolate chips
  7. Spread cookie dough on top of the brownie layer then bake in oven for 20 minutes or until the top of the chocolate chip cookie layer starts to golden a bit then cover with foil and bake for 5-10 more minutes
  8. Allow the bars to cool completely then slice and enjoy!

Notes

*Store leftovers on container in airtight container or freeze for up to 2 months

*If you use oat flour instead of almond, use 2/3 cup oat flour for the brownie later and 1 cup oat flour for cookie layer

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

xx, Rach

Thank you Garden of Life for sponsoring this post. It means so much to me to partner with brands I love and believe in!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

33 Responses

  1. Hi Rachel, these look amazing! Do you have any idea what weight of choc chips is needed for the recipe? I don’t have access to choc chips so will have to cut up a chocolate bar and am worried that my 3/4 cup will be different to yours! Thank you

  2. These were soooo fire! Sometimes the recipes I try on this blog, to be honest, don’t come out as well as I hoped, but these brookies were fantastic. I’m definitely going to make them again, and I’ll be making double the cookie dough to compensate for how much I ate before baking it 🙂

  3. I see the baking powder in both sets of ingredients yet only the cookie layer instructions mention the use of baking powder! Should I still add it to my finished brownie batter?

    1. Just made the brookies tonight. It was great! My husband (not on vegan/paleo diet) loved it too! Question: would this work with vegan butter instead of tahini and coconut oil?

      1. hi jo! happy to hear. i haven’t tried but i wouldn’t sub tahini with butter. *usually* you can sub melted butter for melted coconut oil (just let it cool)

  4. Is there a substitute I could use for the unsweetened apple sauce? Or perhaps a recipe to make my own? Love the look of these and really want to make them but unsweetened applesauce is a difficult ingredient to find in the UK.

      1. Please please please can you add the ingredients in grams also. I’m from the UK and we don’t use cups. There are so many of your recipes I want to try out. Donald Skehan has an tap option for metric or imperial which is so handy for his recipes.

  5. Can I use tapioca flour instead of coconut flour? I currently have tapioca, almond and all purpose flour on hand.

    1. aw i don’t think so but maybe just add more almond flour. it won’t be perfect but the amount isn’t crazy so you should be okay!!! and it’ll be tasty 🙂

  6. You make a note at the end for substituting oat flour. You recommend an amount to use in the brownie layer, but there is no flour to take out to put the oat flour in its place. Am I missing something?

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